PAIN D’ÉPICES AUTHENTIC RECIPE | TASTEATLAS
Considered to be the original pain d’epices, it is made with dark rye flour, honey and spices without the addition of milk and eggs. Many new adaptations of the recipe add these ingredients, as well as a bit of olive oil and a variety of fruits and nuts. According to the Encyclopédie méthodique. Arts et métiers mécaniques. Tome 5 in 1778: Reims pan d’epices used three kinds of honey, white honey or prairie, honey bâtard and buckwheat honey. From the 19th century, honey from Champagne was replaced with honey from Brittany and some factories even started to use molasses. This recipe is adapted from the blog The Arrogant Pug.
Provided by TasteAtlas
Prep Time 50 minutes
Cook Time 50 minutes
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 180 °C. Heat water in a saucepan. Once hot, pour the honey and stir well until fully dissolved.
- In a bowl mix rye flour, brown sugar, salt, baking soda (or bicarbonate) and spices. Gradually add water and honey, stir until you get a smooth, homogeneous paste.
- Pour the batter into a loaf pan with a nonstick coating (or silicone cake mold) or grease a loaf pan and coat it with non-stick paper. Put the batter in and lower the oven to 150 °C. Bake for 50 minutes to 1 hour, depending on your oven. Leave it longer if needed to bake completely.
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